Indian🥄 Easy
Set Dosa
8h 15mtotal
Prep: 8h
Cook: 15 min
4servings
Soft, spongy, and thick small dosas served in a stack of three.
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Soft, spongy, and thick small dosas served in a stack of three.
Hands-free mode with voice commands & timers
No ratings yet
Wash and soak the rice, urad dal, and fenugreek seeds together in a large bowl for at least 5 hours.
Soak the poha separately in water for 30 minutes before you begin grinding.
Drain the water and grind the rice-dal mixture along with the soaked poha into a very smooth, thick batter using minimal water.
Transfer the batter to a large container, add salt and sugar, and mix well with your hands to initiate fermentation.
Cover and let the batter ferment in a warm place for 8 to 12 hours until it doubles in volume and becomes airy.
Gently mix the fermented batter; it should be of pouring consistency but thicker than regular dosa batter.
Heat a non-stick griddle (tawa) on medium heat and pour a ladleful of batter without spreading it too thin, allowing it to stay thick and small.
Cover with a lid and cook until the top is set and full of tiny holes (pores), then flip and cook for 30 seconds or serve one-side cooked.
